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Restaurant Management Full Review
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Restaurant Management Full Review
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25 Questions

1. A person can be thought of as a clean- up person - but a better description would be 'a person who expedites seat turnover.' This is an example of emphasizing the __________.

2. Which best describes fusion cuisine?

3. Most customer complaints are __________.

4. The first known quick- service restaurant dates back to the 1870s - when a new york city foodservice establishment called the __________.

5. According to the product levels described in the text - the __________ product is the function part of the product for the customer.

6. Marketing focuses on the needs of the __________.

7. Which are types of demographics?

8. Which type of wine is best served with white meatñpork - turkey - chicken - veal - fish - and shellfish?

9. Franchising a restaurant involves

10. Operators who frequently use canned fruits or vegetables perform can- cutting tests - usually in the __________.

11. The overall objective of restaurant layout planning is to

12. The banker requires a certain amount to remain in the bank at all times. This is called having a(n) __________.

13. Which is not a reason for entering the restaurant business?

14. The __________ grade of meat is popular in supermarkets.

15. The dol or state labor department officials may demand that a restaurant operator produce wage and hour records within __________ hours.

16. At age __________ - teenagers may legally work at any job.

17. What does a 'lead sheet' list?

18. __________ power is derived from an individualõs personal charisma and the respect and/or admiration the individual inspires.

19. China is divided into which culinary districts?

20. Psychologists tell us that inserting constructive criticism between two __________ softens the criticism while at the same time working the criticism.

21. Which is the most important part of the kitchen layout?

22. According to the product levels described in the text - the __________ product is the tangible part of the product and it includes the physical aspects of the restaurant and its džcor.

23. The __________ studies past sales experience records - confers with manager - keeps alert to holidays and special events - etc.

24. Micros __________ allows operations to manage by exception by monitors conditions and comparing them to established standards.

25. Fortified wines __________

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